Voodoo Milk Punch
You canâ€™t beat the warmth and comfort of a hot toddy when winter really sinks its teeth into you. This clever spin has a milk punch served steamy hot instead of cold. It balances sweet warm spices and creamy milk, while a hefty kick of Ron Zacapa Centenario 23 Year Old Rum and spice-infused Smith & Cross Jamaican rum gives this initially sweet and innocent drink backbone and grown-up creed. Hot cocktails are a no-brainer for a winter drink menuâ€”we naturally crave hot drinks when weâ€™re cold. Adding a service element to the presentationâ€”like pouring the hot milk into the drink from a white porcelain jugâ€”elevates the experience and helps put the drink on the mixology map.
3 ounces fresh whole milk
1Â½ ounces Ron Zacapa Centenario 23 year old rum
Â½ ounce Market Spice tea-infused Smith & Cross Jamaican rum (Navy strength)
Â½ ounce Benedictine
Â½ ounce demerara simple syrup
Put the milk in a small pot over a medium heat and bring it near to a boil, then remove from the heat.
Combine the Ron Zacapa and Smith & Cross rums, Benedictine and demerara simple syrup in a toddy mug or Irish coffee glass.
Pour the hot milk over the top.
Grate fresh nutmeg over the top of the cocktail as garnish.
Mixologist Brad Farran of the Clover Club â€“ Brooklyn, NY